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Ingredients
- 1 pound ground turkey
- 2 tablespoons toasted sesame oil
- 1 tablespoon olive oil
- 1 red pepper de-seeded and deveined, diced
- 1 8 oz can water chestnuts rinsed, and sliced or diced
- 2 tablespoons tamari
- 2 tablespoons carrot grated (optional)
- 1 head iceberg lettuce or Boston lettuce, wash and cut iceberg head in half to form cups and gently dry with a paper towl. Refrigerate to keep cool and crisp.
Ingredients
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Instructions
- In a medium to large skillet add sesame oil, olive oil and ground turkey and cook over medium heat.
- Stirring frequently, cook turkey for about 3-5 minutes until almost cooked through, mostly browned.
- Add red pepper and water chestnuts and cook for another minute.
- Add ginger, garlic, bok choy and tamari, and remaining sesame oil and cook for another minute, stirring gently. Turn off the stove and garnish with grated carrot.
- Using slotted spoon, remove the turkey mixture into serving bowl.
- Spoon turkey mixture into chilled lettuce cups and enjoy.
Recipe Notes
Adapted by Jessica Thramer from Well Balanced at http://blog.katescarlata.com/2011/09/14/asian-chicken-lettuce-wraps/, author Kate Scarlata, 2011.